Fullblood Wagyu Velvet Steak Marbling Score 9+ Stone Axe - 400g x 1 Piece

Here is something you might not have seen before. Introducing the Velvet Steak. This little-known cut is part of the heel muscle, located between the shin, topside, and silverside.

The heel muscle is traditionally used as a braising cut due to a large number of smaller muscle groups and connective tissue. We have done the hard work for you and found the diamond in the rough - The Velvet Steak. This little gem mixes loin tenderness with the depth of flavour common in the extensively used and overworked muscles.

Stone Axe Fullblood Wagyu breeding herds are dispersed across several breeding farms in New South Wales and Victoria, all of which are managed by Stone Axe’s own staff. Each property is situated 1000m above sea level, resulting in a climate that enhances conditions for the breeding and raising of Fullblood Wagyu.

The cattle can grow and mature to their potential with access to natural shelter, clean fresh air, water, and pasture, all in a low stress environment. Every Stone Axe Wagyu animal has its own unique identification tag, allowing for careful monitoring of each animal’s development, and traceability across the whole life of the product.

The Velvet Steak is a nice consistent depth, perfect for grilling whole over coals or in the pan and sliced to serve with traditional steak accompaniments. Alternatively, this cut is perfect for a spiced dry rub and grilled for tacos.

Your product has been packaged using the latest and most advanced packaging technology.

Vacuum skin packaging (VSP) packs enclose product like a second skin. VSP extends the shelf life of product due to the absence of oxygen which causes food to deteriorate rapidly and constrains product purge eliminating yield loss in food.

Product packaged using VSP technology can safely be stored refrigerated and frozen.

500g feeds up to 4 people